Serving Size: 4
Ingredients:
4 boneless chicken breasts with skin on
2 medium cloves garlic, pressed
1 tablespoon fresh squeezed lemon juice
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 cup chicken broth
Salt and cracked black pepper
Directions:
- Preheat broiler on high. Place ovenproof metal pan under broiler to get hot. Do not use glass or pyrex for this.
- Season chicken with a little salt and pepper.
- When pan is very hot, about 5 minutes, put chicken in pan and return to broiler. Turn heat to low. Don’t put too close to flame. It is best to put in middle of the oven, about 7 inches from the heat source. Broil for about 15 minutes, or until done, depending on thickness of chicken.
- While chicken is cooking chop herbs. In a separate small skillet add chopped herbs, lemon juice, broth, pressed garlic, salt and pepper. Heat on medium heat for just ½ minute.
- When chicken is done remove skin, slice, and place on platter. Drizzle herb sauce over chicken.
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